Caramel Apple Crumb Cake
This post may contain affiliate links. Please read my disclosure policy.
This Caramel Apple Crumb Cake is perfectly spiced, loaded with apples and drizzled with homemade caramel sauce!
This Caramel Apple Crumb Cake is a seasonal spin on classic crumb cake. Its full of fall spices, apples, cinnamon crumb topping and has a generous drizzle of homemade caramel sauce! This cake is super fluffy, moist and so perfect for fall. It could even be a great alternative to pie for Thanksgiving!
For more apple crumb recipes try my Apple Crumb Donuts or Apple Crumb Bars!
Ingredient Breakdown
All-purpose flour – this gives the crumb cake structure.
Baking powder – necessary to help the cake rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – provides sweetness and texture.
Eggs – binds the ingredients and provides structure.
Cinnamon, nutmeg, salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Buttermilk – adds flavor and moisture.
Apples – Granny Smith is my go-to but you can whatever apples you prefer. Try mixing up different kinds for more variety in flavor and texture!
How To Make Caramel Apple Crumb Cake
1. Make the Caramel Sauce: add the sugar to a medium light colored pot. Cook on medium heat until amber colored, picking up the pot and swishing the sugar around occasionally.
2. Once all of the sugar is melted, remove the pot from the heat then carefully add in the cubed butter (it will bubble rapidly). Whisk until the butter is completely melted and combined with the sugar.
3. Gradually whisk in the heavy cream until well combined.
4. Add the salt then transfer to a heat proof container and allow to cool before using (caramel thickens as it cools). Caramel Sauce can be stored in an airtight container for up to 2 weeks in the fridge.
5. Make the Crumb Topping: in a medium bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
6. Make the Apple Crumb Cake: in a small bowl combine the all-purpose flour, baking powder, cinnamon, salt and nutmeg.
7. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time and vanilla extract until just combined.
8. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
9. Pour the cake batter into a parchment lined 8×8 inch pan. Top with the diced apples in even layer then sprinkle on the crumb topping. Bake the crumb cake at 350°F for 35 minutes or until a toothpick comes out clean.
10. Allow the cake to cool then drizzle with caramel sauce. Store Caramel Apple Crumb Cake in an airtight container in the fridge for up to 5 days.
Pro Tips For Caramel Apple Crumb Cake
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy!
- Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
- Wait until the crumb cake is cooled before drizzling with the caramel sauce otherwise it will melt.
More Fall Recipes You’ll Love
- Maple Cupcakes
- Pumpkin Cookies with Cream Cheese Frosting
- Easy Apple Cinnamon Rolls
- Salted Caramel Brownies
- Pumpkin Bread
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Caramel Apple Crumb Cake
Equipment
- 1 8×8 inch pan
- Stand mixer or hand mixer
Ingredients
Caramel Sauce
- 200 g (1 cup) granulated sugar
- 85 g (6 tbsp) unsalted butter, cubed
- 120 g (1/2 cup) heavy cream
- ½ tsp salt
Crumb Topping
- 180 g (1 1/2 cups) all-purpose flour
- 100 g (1/2 cup) brown sugar
- 1 tsp cinnamon
- pinch of salt
- 113 g (1/2 cup) unsalted butter, melted
Cake Batter
- 150 g (1 1/4 cups) all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- 113 g (1/2 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 120 g (1/2 cup) buttermilk
- 2 apples peeled and diced small
Instructions
Caramel Sauce
- Add the sugar to a medium light colored pot. Cook on medium heat until amber colored, picking up the pot and swishing the sugar around occasionally.
- Once all of the sugar is melted, remove the pot from the heat then carefully add in the cubed butter (it will bubble rapidly). Whisk until the butter is completely melted and combined with the sugar.
- Gradually whisk in the heavy cream until well combined.
- Add the salt then transfer to a heat proof container and allow to cool before using (caramel thickens as it cools). Caramel Sauce can be stored in an airtight container for up to 2 weeks in the fridge.
Crumb Topping
- In a medium bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
Apple Crumb Cake
- Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
- In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt and nutmeg
- Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time and vanilla extract until just combined.
- Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
- Pour the cake batter into the prepared pan. Top with the diced apples in even layer then sprinkle on the crumb topping. Bake the crumb cake for 35 minutes or until a toothpick comes out clean. Allow the cake to cool then drizzle with caramel sauce.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Apples: Granny Smith is my go-to but you can whatever apples you prefer. Try mixing up different kinds for more variety in flavor and texture!
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Caramel Apple Crumb Cake in an airtight container in the fridge for up to 5 days.
- Store Homemade Caramel Sauce in an airtight container for up to 2 weeks in the fridge or up to 3 months in the freezer.
